Stuffed Fried Zucchini Blossoms with Fresh Tomato Sauce and Basil Pesto
Oh zucchini! “A joy in July or a joke in September!”
Truth is, what would summer be without zucchini and tomatoes fresh from the garden? Zucchini simply capture the green colors and flavors of summer. When fried alone, or stuffed and fried, they are marvelous as appetizers or for a mid-morning treat! A platter of fried or baked stuffed zucchini/squash blossoms is an everyday delight on Italian tables.
And with zucchini comes those beautiful buttery, yellow, golden blossoms that attract bees humming in bliss while stuffing themselves with pollen that blesses them from the interiors of each blossom! Perfect to use in this recipe for Stuffed Fried Zucchini Blossoms with Fresh Tomato Sauce and Basil Pesto !
To prepare garden-fresh zucchini/squash blossoms in a delicate veil of crispy batter is comparable to nothing on earth.
Fresh-picked squash blossoms from my garden this morning, ready to prepare in the kitchen!
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squash/zucchini/pumpkin blossoms are pretty enough for a delicate bouquet (they won’t last longer than a few hours though!)
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j.
Just a few shots (above and below) of how profusely my zucchini and squash plants are growing in just one portion of my garden . . . you have to look very closely, because often they grown hidden underneath very large green leaves
and yes, the plants have outgrown the garden and are well into our backyard now!
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Zucchini/squash plants are similar to tomatoes . . . they have blossoms first!
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Let’s just call it vegetable garden ‘flower power’!
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The difference is that these lovely yellow blossoms are BIG!
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Big enough to cut, open, lay flat, stuff, and FRY!
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Zucchini blossoms, squash blossoms, pumpkin blossoms . . . whatever you choose to grow and/or call them, are the little beauty delicacies, that for years Italians have known that, they are completely edible, delicious, and very hard to come by.
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Why?
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They bloom only in the morning hours of your garden, and they wilt within hours. The window of time to harvest any squash blossom, to stuff them, and to fry them is very, very small.
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Thus the reason why you’ll be hard-pressed to ever find fried zucchini/squash blossoms on menus in the U.S. Few people know of these outside of the culinary and Italian world.
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There is nothing poisonous about these blossom, OK? Actually, I don’t think there’s even a major taste to these blossoms. They are just the “envelope” or “pouch” in which to stuff and fry. What you end up tasting is the fried element of the dish as well as the stuffing. So please don’t fear . . . try this . . . it’s fun, and so yummy!
zucchini/squash blossoms play a little game of ‘find me’ every morning under the huge plant leaves
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Just another shot of a platter of blossoms below showing you how they will CLOSE up within a few hours of harvest. you have very little time to prepare them to eat. sure, you can still dunk these in the batter, but they will be round instead of flat . . . the flavor alone will not be changed.
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Here’s the link to my original post to learn about the very first method of using zucchini/pumpkin/squash blossoms . . . . frying them only. It is known in Italy has ‘pastella’, frying in a light ‘tempura-like’ batter that ends up in crispy, non-greasy fritters:
.Zucchini Blosssoms Fried in Pastella (Fiori di Zucchini Fritti in Pastella)
Here is a photo-step-by-step tutorial on preparing Stuffed Fried Zucchini Blossoms with Fresh Tomato Sauce and Basil Pesto:
once you harvest your blossoms, bring them into the kitchen, no need to rinse them down if they’re clean and bug-free . . . just take a pair of kitchen shears, cut off the stems and stamens, make one length-wise slit and open them up to lay them flat.
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when working with zucchini/squash blossoms, I prefer to use parchment paper so that they don’t stick to a metal pan
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this year’s blossoms are HUGE!
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on the stove in a pan, saute’ in canola oil, the onion, garlic, prosciutto, herbs, and basil
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blend the cheeses with the sautéed mixture
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place about a tablespoon of the cheese/prosciutto/herb mixture on one end of each of the opened blossoms.
at this point, if you choose to place an anchovy inside, this is when you do that.
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continue to place this mixture on all of the opened blossoms.
work quickly, they wilt fast!
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from the stuffing end, roll the blossoms up GENTLY, they break easily
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pinch the open top ends of the stuffed blossoms; aren’t they pretty?
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href=”https://www.italianbellavita.com/2011/08/fresh-basil-pesto/” target=”_blank”>link for “Fresh Basil Pesto”.
gently place each rolled up stuffed blossom in the batter and coat well
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place all of the battered stuffed blossoms on a platter ready for frying
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in very fresh, clean, and HOT canola oil, fry the blossoms until golden . . .
do not overcrowd them or let them stick to the bottom of the pan
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immediately after blossoms are fried to a beautiful golden color, place them on a platter with double paper towels to soak up any extra frying oil.
this is not a heavy batter, it is more like a Japanese tempura, very light
this is not a heavy batter, it is more like a Japanese tempura, very light
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a beautiful presentation on fresh tomato sauce and dollops of fresh basil pesto sauce!
.Enjoy these Stuffed Fried Zucchini Blossoms with Fresh Tomato Sauce and Basil Pesto !
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Fried Stuffed Zucchini Blossoms with Fresh Tomato Sauce and Basil Pesto (Fiori di Zucca Fritti)
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Ingredients
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For the stuffing:
- 1 Tbsp. canola oil for sautéing
- 2 cloves garlic, minced
- 1 small to medium sweet (Vidalia) onion, minced
- 1/2 to 2/3 cup prosciutto, chopped
- 1 tsp. garden-fresh oregano, minced
- 1 tsp. garden-fresh thyme, minced
- 2 tsp. garden-fresh basil, freshly minced, or 1 tsp. dried basil
- 2 Tbsp. garden-fresh Italian parsley, minced
- 1/2 pound ricotta cheese
- 1/2 cup freshly-grated Italian Parmigiano-Reggiano cheese (or Asiago)
- 1/2 tsp. freshly ground black pepper (or to taste)
- 1/2 tsp. sea salt (or to taste)
- anchovies (optional: 1 per blossom)
- 1/2 pound garden-fresh spinach, washed, stems removed, finely chopped (optional – if you want spinach, add to the original sauté mixture and cook it down until all liquid is involved)
- 15 – 30 zucchini/squash blossoms, freshly picked, rinsed in cold water, stamens and stems removed
Batter:
- 1 cup water
- 2/3 cup flourNote: Some cooks add an egg yolk as well as some baking soda/powder. I think that this is a good idea and will make your batter a little thicker if you like.
2 Tbsp. extra virgin olive oil
1 medium onion, minced
4 large garden-fresh tomatoes, seeded and chopped
1 cup dry white wine (optional)
1 Tbsp. tomato paste
1/2 tsp. sugar
1/4 tsp. red pepper flakes (optional)Pesto:
- 2 Tbsp. extra virgin olive oil
- 1 medium onion, minced
- 4 large garden-fresh tomatoes, seeded and chopped
- 1 cup dry white wine (optional)
- 1 Tbsp. tomato paste
- 1/2 tsp. sugar
Instructions
For the filling:
- In a large heavy pan, sauté’ the onion and garlic in olive oil until softened.
- Add prosciutto and all of the herbs.
- Remove from stove and add this to all of the cheeses.
- Salt and pepper to taste.
- Cut off stems and any green end of the blossoms.
- Cut a slit through in between two blossom petals and open up each blossom to lay them flat on a platter or piece of parchment paper.
- Remove the stamen.
- Place a spoonful of filling in each blossom.
- Roll up each stuffed blossom and press edges together.
- Be careful not to let any filling ooze out of the blossoms.
- May be refrigerated at this point for one day or fried right away.
For the Batter:
- Put one (1) cup of water in a wide soup bowl.
- Gradually add the flour through a sifter and CONSTANTLY beat the mixture with a fork until all the flour is added. The batter will have a consistency of sour cream.
For the tomato sauce:
- Saute onion in olive oil.
- Add tomatoes, wine and tomato paste.
- Cook uncovered, for about 5 – 10 minutes, stirring occasionally, allowing mixture to cook until reduced and slightly thickened.
- Add salt and pepper to taste.
- Mix together all ingredients.
When I was in Italy 2 years ago, it seemed like boar meat was all the rage, with every restaurant offering a variety of dishes. This past spring, it was zucchini blossoms, as well as sardines. I cannot recall how many dishes I had that featured one or the other — or both. In fact, I planted a zucchini plant when I returned home,, hoping to replicate a couple of the dishes. Well, a marauding bunny — now rabbit — had other plans for my blossoms and I’ve yet to harvest a single bloom. Just yesterday, I mentioned to my neighbor that the rabbit must have moved on. There were 3 immature blossoms on the vine. This morning there were none.Grrrr …
Although I’ve stuffed blossoms before, I’ve yet to serve them in a tomato sauce. That’s a great idea, Roz, as is stuffing them with pesto. I hope to try both … maybe as a side dish for hasenpfeffer? 🙂
Looking delicious Roz! This is summer love for us! Luckily, years ago I found a recipe for battered blossoms by Richard Olney and when I spotted some blossoms at our farmers market not long after that I simply had to try them! Awesome is the only word…plain, stuffed doesn’t matter…love them…I even had the blossoms in a cacio e pepe in Rome last fall…I fried blossoms for my young niece a number of years ago…her comment: these are so much better than fries! So there you go! You are so lucky to have such a bountiful crop just outside your door!
I am an avid gardener, and so do have the blossoms. I have to admit though, I have seen the fried blosoms but have never tried frying them nor using them. These look delicious but goodness some work! I might give them a go next year just to try them.
I have to try this.. WE always have a great many flowers and I usually just get rid of them when they dry down.. Thank you for the recipe…
It all looks great, Roz and I bet delicious! I’ve never tried the blossoms but you have inspired me to do so. The stuffing has to be perfect!
Gorgeously golden brown and crisp…yum!
Cheese stuffed fried zucchini blossoms recipe is excellent. It is very tasty dish
che invidia! no zucchini flowers over here, and think that I come from Rome and am addicted to them… send me some 🙂
Rita,
Let me know what you think. I like a more heavy batter, but for these I tried the lighter batter. Look at the batter that I used for regular fried (not stuffed) zucchini (there is a link to it in this post). Tell me what you think.
Grazie, Roz
I return to leave a comment on this post, because when I read your comment on my zucchini flowers I thought the same thing ‘next time I want to try a lighter batter like Roz’s recipe’. Your batter’s recipe seems to be more delicate than the recipe which my mum uses. I’ll give it a try!
Hey Belinda, Thanks so MUCh! Nice to hear from you again and for your visit to my blog!
Ilaria,
Thanks for stopping by and I’ll visit your site to in order to improve my Italian and learn more of your great recipes too!
Bonnie,
That is AMAZING that your famers’ market has zucchini blossoms! I’d buy up a big batch!
Hi Rosalinda, your blog site is very very nice, there are a lot of interisting information and receipts… also Italian ones! 🙂
Your garden is marvelleous, and what can I say about your blossoms?! They are simply perfect!
I will visit your pages very often because I have to improve my English about food… 🙂
See you soon!
Ilaria
Roz: Those zucchini blossoms are a treat for the eyes! Our favorite farmer at Saturday’s market had zucchini blossoms. Now I’m hoping she’ll have some this Saturday.
There isn’t really a recipe for my corn soup. The way I “put it together” is in paragraph four of my blog. I just experimented a little and kept tasting. Alas, the one bowl that was leftover (for the cook) was eaten by my husband so I don’t know how it was on day two!!
Best,
Bonnie
Thank you so much Gloria. It’s always a pleasure when you stop by!
Hi Joanne,
Either way, stuffed or not, fried zucchini blossoms are incredible!
Mia,
What a pleasure to know that I helped someone learn something new in the culinary world. I hope that you try this someday and enjoy. Thanks for stopping by with your sweet comment!
These are absolutely stunning!!
Curt,
That means a lot coming from you! You would know the accuracy of Italian culinary tradition!
Lisa,
Thanks so much. You’re ‘spot-on’ correct!
Hugs,
Roz
Rebeccah,
You’ll soon have a good plenty of zucchini blossoms in that young garden of yours too and I’m sure that you’ll be trying this recipe or technique too!
Linda, I have no idea why this year was so such a huge bounty of blossoms! But I assure you, they were enjoyed immensely! Thanks for your comment and for your stopping by!
Ciao, ciao amica!
Roz
Liz, you’ve got me beat! I’ve only enjoyed fried zucchini blossoms (whether stuffed or not stuffed) in the States and would LOVE to try them in Italy such as you have been fortunate to have enjoyed! Thanks for your kind comment and for always stopping by! xoxoxo Roz
Ellen, hopefully you’ll be able to try these someday. . . they are truly a seasonal specialty that you’ll drool over!
Anne,
Jump right in a pick those fresh zucchini/squash/pumpkin blossoms in your garden. These are a treat that you won’t ever find in a grocery store or market!
Jo,
You can come on over anytime, my friend. Your mouth will be amazed at the burst of flavors in these little delicate blossom pockets!
Sam, yes! Blessed with zucchini blossoms this year, but bummer pepper plant harvest! Ya just never know what Mother Nature will provide, huh?!
Claudia,
Your words are exactly what my mother said, “I remember my Italian grandmother making these!” Such a summer treat, huh?
Angie, you got that right! Zucchini blossoms never make the markets . . . they wilt too soon!
Lindy, I understand! Every year’s gardens differ. This year our tomatoes weren’t as sweet and our peppers produced only 10 peppers max! Weird!
Larry, nice to know that a ‘chef’ has finally figured out this age-old Italian traditional recipe!
Oh Lynn, if you ever grow some zucchini, squash or pumpkins, you’ve got to harvest the blossoms and try this!
Rita,
Zucchini flowers/blossoms are not sold in the USA markets either. We need to grow our own as well and also benefit from them too!
Look beautiful but the amazing is the pictures too Rozz look really nice!
I love how you’ve somehow made these both fried and totally fresh-flavored! The best of both worlds.
I’ve never thought Zucchini flowers can be edible. A new discovery for me. Thanks for sharing. This is so cool.
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Truly a work of Art in the Italian history background… this look beyond words.
Your zucchini blossoms are so pretty! I’d like to grow zucchini just for the blossoms. They’re so delicious stuffed and fried.
wow these look divine and you sure do have plenty 😉
Oh my, you have a bounty of blossoms indeed. They are so beautiful heaped up on the plate, and of course irresistible stuffed and fried.
Roz, you are a wealth of knowledge! These look absolutely fantastic…and after your detailed instructions, I think I could make these delicious numbers 🙂
PS…my first and only time eating fried zucchini blossoms was in Cortona, Italy. Did I ever tell you my mom taught calligraphy there to students from U Georgia studying abroad for 3 summers? I visited my parents there one year…the food was unbelievable!
I’ve never tried these, but you make them look so good! I love your photos!
I have always wanted to try squash blossoms! Your photos are gorgeous and make me want to try them even more! anne
Your garden is doing wnoderful this year! I love squash blossoms but have never tried to stuffed them. My garden isn’t doing well this year so I won’t be able to try these … I’ll be right over to sample some of yours 🙂
Jo
Look at all of those gorgeous squash blossoms. You have been truly blessed Roz.
Sam
wow the memories of grandma and fried zucchini flowers brings me way back into my childhood. These gourmet style take the cake over anything I have ever seen of eaten just lovely lovely lovely!
What a fine appetizer! Can’t find zucchini blossoms in the stores here…bet the filling would be perfect to fill some baby zucchinis too.
Delicious, unfortunately our plants have not done well this year, so not may such treats for us.
Dennis at A Culinary Journey With Chef Dennis frequently makes these and like his, yours look delicious, but I’ve never tried them. I’ll save this and next year rather than letting all of those male blooms go to waste, I’ll give this a try, especially since they are “…comparable to nothing on earth.” 🙂
Very pretty! I’ve never had them but they do look like a nice treat-enjoy:@)
BEAUTIFULL. I love your light batter and the flavoursome filling. In the UK shops do not sell zucchini flowers so I have to grow my own flowers!! Great pictures Roz and an exciting recipe, thank you for sharing!!